It took just one visit to Pas-de-Calais for Katharine Tasker to fall in love with this charming corner of France. Two years later, she’d swapped London’s traffic jams for gâteaux, tartes and wide open spaces. Janine Marsh finds out how she did it… …

I once worked as a waitress at a restaurant called Le Relais de Venise, or L’Entrecôte, and I was immediately drawn
to its menu, ‘The Formula’: a simple walnut salad with mustard dressing followed by steak and chips smothered in
a sauce with 26 different ingredients. …

The new year is a good time to reflect on the previous 12 months and look ahead to what the coming year may bring. Make sure one new year’s resolution is to review your financial planning to check it is up-to-date and on track to protect your family’s long-term wealth. …

Helen bought a Chamonix apartment for £210,000. She has just accepted an offer of £280,000 and wants to know if she will need to pay any capital gains tax (‘CGT’) on the gain of £70,000 in the UK or in France. …

LIVING THE HIGH LIFE IN HAUTE-SAVOIE. You’ll feel on top of the world in this Alpine département with its ski resorts, sunshine, lakes and culture. Annaliza Davis reveals why its property market is a peak performer …

There is still much uncertainty around Brexit and the implications around travel to the EU for British citizens. We look at what is likely to change from visa requirements to passports and car rental in France. …

This is a play on the classic fondant pudding – soft and melting inside – combined with Italian meringue. Sometimes I embed nuggets of chocolate salted caramel into the chocolate filling before baking. With or without them it is a serious hit of rich sweetness: you have been warned! …

Thanks to the British love of the Dordogne, there’s a corner of southwest France that is forever England. But with its bastide towns, rolling green hills, verdant valleys, and food to die for, it couldn’t be more typically French, so don’t be put off when you hear it referred to as “Dordogneshire”! …

If you ever had the feeling that you have spent half your working life just paying tax, you are not far wrong. What with income tax, national insurance/social security, capital gains tax, VAT, council tax, excise duties and so on, a considerable amount of our hard-earned income gets diverted to the taxman each year. …

Your essential guide to facilities in towns to be found north of the Loire and east of Angers. You can find details on bars, restaurants, chemists, banks, supermarkets, broadband, English-language cinema, distance to the ports and much more. …

This most sparsely populated department of Languedoc-Roussillon is rugged and mountainous but crossed by many rivers and densely forested in places, all of which lends the local gastronomy a truly unique flavour.

Justin North began his career in his native New Zealand before travelling to England to work with renowned chef Raymond Blanc. This recipe is an excerpt of his beautifully illustrated book French Lessons which is a guide to mastering French cooking …

The eastern half of the Aveyron has been neglected. But the opening of the Sir Norman Foster-designed Millau Viaduct last year increased interest in eastern and southern Aveyron, and a boom in the property market could soon follow. …

Situated between the sea and the farmlands of the Avesnois and the Monts des Flandres, Nord-Pas de Calais offers an unexpected cuisine which will delight the palate of the adventurous in search of lovely culinary surprises. …

Clare Howarth and husband Carlos ditched the bustle of Paris for Impressionists’ favourite, Picardy, 20 years ago. Today they run a thriving guesthouse. Greg Cook finds out how they created their rustic idyll in this peaceful spot …

The region’s volcanic soil has helped shape every aspect of its gastronomy. From the cows that graze on it to the grapevines that are planted in it, the Auvergne produces food and drink unlike any other part of France. …

From the country’s fine rustic traditions come so many varieties and styles of French cheese to choose from, that there is a fromage to suit everyone. But there are also surprising and inventive ways of using cheese in recipes.

Slice or cut the warm pudding into any shape you fancy. Pour some hot chocolate sauce over it and add a generous scattering of toasted almonds. Serve with a large scoop of the praline parfait. …

French Alps Ski Property

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